Cheddar, Walnut and Rosemary Savoy Cabbage au Gratin (Gluten-free)

This is an incredibly simple and amazingly delicious dish!

Did you know that cabbage is one of the most nutritious and least allergy-provoking vegetables around? It’s also a mere myth that cabbage will bloat you and deem you to social seclusion for at least 24 hours after a meal. Not true! You have to boil it for more than 5 minutes to cause trouble, and why would you do that? Cabbage is best when it’s crisp and crunchy, so no need to boil the life out of it.

We really need to eat more cabbage!

With its ocean of nutrients, the cabbage is nothing short of a unicum which deserves our love and attention. Besides, it tastes absolutely amazing when prepared correctly, like in this colourful gratin which is positively bursting with flavour!

Serve it with a roast dinner, barbecue food or simply on its own: it’s a sure winner in any case!

I was handed this recipe by a friend a long time ago, and it has become one of my favourites!

You’ll need:

1 organic savoy cabbage (if you are on a lowFODMAP diet, replace with regular green or white cabbage)

1 liter of vegetable stock, organic and without yeast extract

75 grams of mature and flavourful cheddar cheese, grated (you can also use a different flavourful cheese or vegan cheese)

50 grams of gluten-free bread crumbs

25 grams chopped walnuts (or pecans)

1 tbsp chopped fresh rosemary

salt and pepper to taste

Method:

Preheat the grill element in your oven

Clean the cabbage, and chop into 8 “wedges”

Bring stock to a boil in a skillet, wok, or pan with tall sides, and carefully place the cabbage in the stock

Cover with a lid, and let the cabbage simmer lightly for 4-5 minutes (do not let it turn soft!)

In the meantime, mix cheese, bread crumbs, rosemary, walnuts, salt and pepper in a bowl

Once the 4 minutes are up, carefully lift the cabbage from the water with a fish slice and let the water drain off.

Place the cabbage wedges decoratively in an oven safe tray, and spread the bread crumb mixture over top.

Place the tray under the grill, and keep a watchful eye on it. It’s ready once the breadcrumbs turn golden, and the cheese has melted.

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Disclaimer

The content of this blog is intended to be of help to you, and is based on my personal experience and opinions. I am not affiliated with the products or businesses mentioned, and reviews and articles are independent, unless otherwise specified.

If you have health concerns you should contact your physician for professional advice.

Images on this blog are of my making and copyright of Kristine Ofstad unless otherwise specified.